Pumpkin Soup Recipe
Recipe By The Spruce Eats
During the fall and winter months, there are few things as comforting as a bowl of savory-sweet pumpkin soup. Served with dairy-free crackers or bread, this is a hearty, warming meal for lunch or dinner. For best results, use a non-dairy milk alternative that contains carrageenan, which will help keep the liquid stabilized during heating.
4.7
19 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Soup Recipe
- 1/4 tablespoon Olive oil
- 1/4 cup Onion
- 1/4 Clove Garlic
- 1/4 Medium leek
- 1/4 cup Apple
- 3/4 tablespoon Sugar
- 0.19 teaspoon Cinnamon
- 0.06 teaspoon Ginger
- 0.06 teaspoon Nutmeg
- 0.13 teaspoon Salt
- 3.75 ounce 1 can vegetable broth
- 1/2 cup Water
- 3.75 ounce 2 cans pumpkin
- 0.13 cup Coconut milk
- 0.13 cup Almond milk
Nutrition
value
value
476
calories per serving
29 g Fat30 g Protein20 g Carbs11 g FiberOther
Current Totals
- Fat29g
- Protein30g
- Carbs20g
- Fiber11g
MacroNutrients
- Carbs20g
- Protein30g
- Fiber11g
Fats
- Fat29g
Vitamins & Minerals
- Calcium104mg
- Iron3mg
- Vitamin A433mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B970mcg
- Vitamin B12< 1mcg
- Vitamin C21mg
- Vitamin E7mg
- Copper< 1mcg
- Magnesium126mg
- Manganese< 1mg
- Phosphorus284mg
- Selenium24mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats